Twice Baked Sour Cream & Onion Potatoes w/Tofu
6 Medium Baking potatoes, baked *Bake at 375 for about 20-40 minutes until soft ~ depends on the size of your potatoes.
6 oz of firm tofu (when my family is more used to tofu, I plan to double this)
8 oz of light/fat free sour cream
6 oz neufchatel/no fat cream cheese
5-6 green onions, chopped finely
Sprinkle of Parmesan & garlic pepper to taste
When baked potatoes are cool enough, scoop the inside out of the shell, leaving just a little potato.
Take 1/2 of the potato mixture and combine in a bowl with sour cream, cream cheese, onions and tofu.
Using a mixer or food processor, blend ingredients until smooth.
Fill the potato shells and top with pepper and Parmesan cheese.
Bake for 15 minutes until lightly golden on top.
Serve with a salad.
What I'd Do Differently Next Time: I plan to do a lot of variations on these. Adding broccoli, garlic or chives, using different spices, etc. I'm thinking a Mexican theme would work well too. Maybe pureeing white beans or cauliflower would help as well with the starch content and adding protein. This was a big hit. Even Squatch didn't care that there was tofu in it because, "as long as its not jiggling, I'll eat it."
